I’m a big fan of Italian food, and I love a simple pasta for dinner. I’m also a Rachael Ray fan…I know she has her haters, but I’m on the other side. She tosses everything up so quickly, so smartly, that you just can’t help but think: that would look pretty darn good on my plate this evening. And today, after seeing this post with tagliatelle and baked barbecue chicken, I just had to have some tagliatelle for dinner.
I love long pasta. Long pasta which you can twirl around your fork and toss into your mouth with a sophisticated slurp. Well, as sophisticated as a slurp can get. (I’m sure the French have found a way to do so.) So as much as possible, I opt for spaghetti and tagliatelle. I used to be a penne person, until Maggi came out with their ridonkulous Maggi Pazzta in mushroom penne. They have put me off penne. Perhaps for good. Anyway.
This recipe isn’t taken from Rachael Ray, but I whipped it up like Ms Ray would- quickly, using whole foods, whatever was available on hand, and piled high on my plate. Therefore, I dedicate this post to her. As you can see, the pictures were taken after the sun set, therefore kind of garish.
I started with garlic and mushrooms and sautéed them in olive oil, with S&P (like Rachael says.)
I had some chicken sausages in my freezer, so I defrosted them, chopped them into 1/2 inch thick round pieces, and tossed them in, along with some fresh basil, thyme, parsley, rosemary + oregano flakes and chilli flakes. I added a little water at this point- maybe a quarter cup- not too much (mushrooms release a lot of water anyway.)
Then I added a dollop of this awesome creamy cheese spread called Puck (weird name for a cream cheese spread, I know). You may use any cheese spread you like, or fresh cream for that matter. I added a quarter cup of milk as well, more salt and pepper to taste, and let everything simmer.
Meanwhile, I had already cooked my tagliatelle al dente and kept it aside.
Now that the sauce is done, grab your tagliatelle (which has been cooked al dente, drained and set aside.) Sauce it up, twirl it around your fork, dig in! As Ms Ray would say: Soooper soooper simple and soooper soooper great as a main or a side. For Thanksgiving, Christmas, Passover, Easter, Diwali, Holi, or any other time of year. (Oh, but I jest. I doubt she would say that.)
CREAMY TAGLIATELLE WITH MUSHROOM & SAUSAGE
- 1 packet tagliatelle pasta + enough water to boil it in (roughly 300 grams)
- 200 grams sliced mushrooms
- 1 tablespoon chopped garlic
- 3 tablespoons olive oil
- 4-5 sausages (regular sized ones, not cocktail ones. Add more sausages of you want.)
- Basil, parsley, thyme and rosemary: just scissor or chop it in, according to taste. (I like a stronger flavour of basil so I added more. Here you should just consult your taste buds.)
- 1 teaspoon oregano flakes
- 1/2 teaspoon chilli flakes (omit if you wish)
- 1/4 cup water
- 3 tablespoons cheese spread (or cream)
- 3 tablespoons milk
- Salt and pepper to taste
- First, get your tagliatelle on. Boil in water till al dente, drain and keep aside.
- Add olive oil to a pot. When the oil
getgets hot, add garlic, salt, pepper and sautée till garlic becomes soft. Add sliced mushrooms and sautée some more.
- Add sausages + all the herbs + chilli flakes. Sautée further.
- Add water and simmer for a minute or so.
- Next, add the cheese spread/cream and milk, turn the flame to medium, cover and allow to simmer for a few minutes more, stirring occasionally. Once your sauce has thickened, you are ready to plate up.
- Spoon over or incorporate into your tagliatelle, and you are good to go!
And that was dinner 😛
Oh yeah, and you can use any variety of pasta you like 😀